Annatto
Annatto
Annatto (/əˈnætoʊ/ or /əˈnɑːtoʊ/) is a natural colorant and spice derived from the seeds of the achiote tree (Bixa orellana). It is often used in cooking and in food manufacturing to impart a yellow or orange color to foods.
Etymology
The term "annatto" comes from the Amerindian language Nahuatl, where it was called achiote. The scientific name Bixa orellana is derived from the name of the Spanish explorer Francisco de Orellana, who is said to have discovered the plant in the Amazon rainforest.
Uses
Annatto is used in a wide variety of dishes around the world, including rice, cheese, and fish dishes. It is also used in the food industry as a natural colorant in products such as butter, cheese, and snack foods.
Related Terms
- Achiote: Another name for annatto, particularly in Latin American countries.
- Bixin: The main pigment found in annatto seeds.
- Orellin: Another pigment found in annatto seeds.
- Natural colorant: A substance used to impart color to a food product, derived from a natural source.
Health Benefits
Annatto is rich in antioxidants, particularly tocotrienols, a form of vitamin E. It also has antimicrobial properties and may have anti-inflammatory effects.
Side Effects
Some people may have an allergic reaction to annatto. Symptoms can include skin irritation, hives, and in rare cases, anaphylaxis.
External links
- Medical encyclopedia article on Annatto
- Wikipedia's article - Annatto
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